In addition to bacteria, there are various yeasts and molds, who like more solid and acidic foods. They mostly eat acid and lactic sugar. Some of them are of great importance in the maturation of many types of cheese, especially soft.
The yeast produces alcohol and carbonic acid anhydride from milk sugar, which can cause flatulence of cheeses. Depending on this, whether they form spores, or not, true yeasts are distinguished (saccharomycetes) and wild, that is terulae, which have no spores. There are different varieties of teruli in milk. Some produce scent bodies, some bitter, while others break the fat down and make it rancid in butter and cheese. They belong to the common inhabitants of the cheese area, especially soft.
Mycoderms are close to yeasts, but longer than them. They are often found in milk and cheese. A certain variety of them helps in the maturation of the natural rennet mortar, which is used in Emmental cheese making. On a normally maturing mortar, it creates a matte brown layer of mycoderm and facilitates the development of anaerobic casei epsylon bacteria, by consuming oxygen from the air. Some mycoderm varieties are widespread in French cheese mills producing Camembert and Brie, where they appear during the normal course of puberty, as well as on decaying curd cheeses (e.g.. harckie, quargles etc.). By burning the acids, they prepare the ground for bacteria to decompose the cheesecake. Some too zealous mycoderms melt the curd and curd cheeses, as do some varieties of oidia.
Molds. In cheese making we find different varieties of Oidium and Penicillium - noble and useful, indifferent, and even harmful. The French cheese industry owes these noble molds, e.g.. in Normandy, its heyday and originality. Rustic damp, and at the same time the mild climate favors their invasion and natural development without much trouble on the part of the cheese maker. whose activity is rather regulative. Hence the difficulty of imitating blue French cheeses beyond regional borders.
We see Oidium lactis in the form of a white velvety coating on sour cream and cheeses. It does not form separate spores. It consumes lactic acid, breaks down protein, splits fat. The optimal development is at 28 ° C, maximum at 38 ° C, minimum at 3 ° C. His development is slowing down 2 do 4% table salt.
A noble variety called Oidium camemberti is active in the first period of maturation of camembert cheeses, brie itp.
Brushes are of great importance in cheese making (Penicillia), as useful as it is harmful. The noble varieties of Penicillium glaucum are useful, jak Penicillium roqueforti i Penicillium camemberti. Penicillium brevicaule, on the other hand, are harmful, Penicillium bruneo-violaceum, Penicillium biforme, Penicillium commune.
Penicillium roqueforti is a variety of Penicillium glaucum, its spores are green-blue in color, it is essential for the maturation of roquefort.
Similar varieties are active in gorgonzola cheeses, the silence, old.
On French camembert type cheeses, brie itp. it develops and gives them the characteristics of Penicillium candidum, whose spores are white and remain so, as well as Penicillium camembert (album), which is also white, before it produces spores, and later it changes its white coat to a blue-green depending on the color of the spores. Both varieties are also known as Penicillium camemberti.
The harmful Penicillium brevicaule appears on more mature soft cheeses, because it hates acid, grows well above the pH 7. It also splits fat. It is gray in color, brown to black. Penicillium commune is green in old age it turns brown. The underside is not colored, pungent smell. Penicillium bruneo-violaceum — red-violet paintbrush, brownish-green in old age, still later gray-violet. Brie and camembert cheeses are especially popular. Its development is inhibited by lactic acid, however he does bear to 10% alone.
Penicillium glaucum exists in many common and noble varieties. Above we met its noble varieties.
We also encounter head molds (mucor) creating cobweb-like threads of various colors on the cheeses. They do not affect the lactic sugar, instead, they often break down fat and break down peptones down to ammonia. They are frequent guests on the surface of cheeses. They like low temperatures.
Mold spores are always in the air, thrive there, where there is moisture and food. So do not splash whey on the walls and avoid unnecessary splashing of water and wasting steam.